Apple pie with phyllo dough and cream crunchy on the outside and creamy on the inside. Fall, the first rains, the gray and cool air and I immediately crave Apple Pie. The dessert that more than any other smells like home and the genuine desserts that grandma or mom used to make has always been the Apple Pie in all its variations. The recipe I want to tell you about today was created almost by accident from a roll of phyllo dough sheets that I had in the fridge. Phyllo dough is made up of very thin almost transparent sheets originating in Central Asia and spread throughout the Middle East. With phyllo dough you can make the Turkish Borek recipe that we’ve become familiar with through Turkish series. My Apple Pie has a base of phyllo dough, custard, and thin slices of apples. A simple and delicious dessert to prepare, perfect for celebrating the first cool and damp days. If you like Desserts with apples this is a recipe not to be missed. So let’s head to the kitchen and prepare a delicious Apple Pie with phyllo dough together.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian

131.98 Kcal

calories per serving

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Energy 131.98 (Kcal)
Carbohydrates 19.96 (g) of which sugars 11.32 (g)
Proteins 2.91 (g)
Fat 4.63 (g) of which saturated 2.55 (g)of which unsaturated 2.02 (g)
Fibers 0.76 (g)
Sodium 77.65 (mg)

Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Phyllo Dough Apple Pie

10 sheets phyllo dough
10.5 oz Royal Gala apples
2 tbsp butter (melted)
1 egg
2/3 cup sugar
3 tbsp potato starch
1.5 cups milk
1/3 lemon peel (unwaxed)

How to Prepare the Apple and Cream Pie

First, prepare the cream. I used a whole egg for the cream, not just the yolk, as my dear mother-in-law Adriana taught me. Beat the egg with the sugar using a hand or electric whisk until the mixture is light and fluffy. Add the potato starch and mix.
Heat the milk with the lemon peel in a saucepan until it is almost boiling. Pour the egg mixture into the milk and stir with a whisk until the cream thickens over low heat. It will only take about 2 minutes. Turn off the heat, transfer the cream to a bowl, remove the lemon peel, and let it cool.
Melt the butter in the microwave or in a saucepan. Oil a 9-inch diameter cake pan. Line the pan with 4 sheets of phyllo dough, overlapping them and brushing them first with the melted butter. Brush the phyllo dough sheets with the butter. Roll them up and place them in a spiral from the center of the pan outward to fill the entire bottom.
Transfer the cream to a pastry bag with a wide nozzle. Make circles of cream between the folds and rolls of phyllo dough until the cream is used up. Wash the apples and thinly slice them without peeling.
Insert the apple slices in circles on the cream base and between the sheets. Sprinkle the surface with brown sugar. Bake the Phyllo Dough Apple Pie in a preheated static oven at 356°F for 25-30 minutes.
See you tomorrow with a new recipe, a hug, Loredana